Vegan Shepherd’s Pie

Hello everyone! I am excited to share this recipe with you all. In the past, I’ve made a different version of this pie which was made with sweet potatoes instead of russet potatoes. I wanted to go with a more traditional version that reminded me much of my childhood. This meal is great for family dinners, the holidays, or pretty much any occasion, so why not give it a go!

Tips

If you do not want to use the beyond meat crumbles you can replace them with lentils or even more vegetables!

If you want this to be completely low fat, feel free to leave out the Earth Balance butter. You might need a splash more Almond milk but the potatoes will be just fine!

You don’t have to peel the potatoes if you prefer the skin, personally I do not like the skin in my mashed potatoes.

Recipe

Ingredients:

1/2 bag of beyond meat crumbles

1 16oz bag of frozen mixed vegetables

1/4 cup water

1 8oz can of tomato sauce

handful of mushrooms (washed & chopped)

1 tsp paprika

1 tbsp dried oregano

1 tbsp dried rosemary

1 tsp salt

black pepper to taste

For the mashed potatoes:

5 medium sized russet potatoes

1 tbsp Earth Balance Butter (optional)

1/4 cup nutritional yeast

1 cup unsweetened almond milk

Directions

Boil the potatoes for about 10-15 minutes or until they are soft. Drain and set aside.

On medium heat, in a large nonstick pan, cook the beyond meat crumbles for about 10 minutes.

Add in the vegetables and mushrooms, cook for another 2-5 minutes.

Lower the heat, stir in the 1/4 cup water, tomato sauce, and all of the spices. Cook for an additional 2-3 minutes.

To make the mashed potatoes just mash them, add the rest of the ingredients and mash again. (Note: If you are good at multitasking you can make these while everything else is cooking.)

Put the filling in a casserole dish. Top with the mashed potatoes. If you’d like you can sprinkle the top with nutritional yeast.

Preheat oven to 400°F. Bake the pie for about 20-25 minutes until golden brown.